This Vegan Congee is perfect for when you are sick. It’s easy to make and flavorful. This Chinese rice porridge will become your new favorite.
The reason I like congee is that it is so comforting. It’s just rice and stock made into mush, but you don’t need an overly elaborate meal to enjoy it. When I was sick, this porridge felt like it was healing me from the inside out.
You can flavor it however you want. Either sweet or savory. I prefer the savory route with a good broth, ginger, garlic, white pepper, and of course some garnishes. I like spicy mushrooms and scallions with a sprinkle of julienne ginger. The burning means it’s working, jk.
Honestly, this might not be for people with texture problems, but if you are adventurous, give it a try. You might be surprised. Check it out below!
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Ingredients for Vegan Congee
- Jasmine Rice, this rice is the most aromatic and gives a nice flavor. But any sort of white rice, except basmati, is suitable for congee. Just be sure to rinse well to get rid of any excess starch.
- Stock. I prefer to use a vegetarian chicken-style broth. It has more flavor than vegetable stock. I use better than bouillon brand.
- Ginger for its health benefits and flavor. Congee is usually served to sick people, so it’s crucial to add healthy ingredients. If you are not a big fan of ginger, you can add less or mince it finely.
- Garlic also is really beneficial for the immune system. I detail this in my other recipe the Czech Garlic soup.
- Garnishes. This can be simple or elaborate. I like a little chili oil, scallions, and sauteed mushrooms. It gives a perfect combination of spicy and savory.
Instant Pot vs. Stovetop
Some people have a preference. I prefer using an instant pot because it is less messy and I don’t have to mix it while it is cooking, which can be dangerous since boiling rice is like a volcano at times waiting for the chance to burn you.
But if you don’t have an instant pot, you can still make this recipe.
Add your rice to the pot along with 5 cups of broth and proceed normally. Once it begins to boil, lower the heat and put the top on but slightly ajar so it doesn’t spill over. That would make a big mess.
Stir every 5 minutes or so to make sure it doesn’t burn. After 30 minutes, it should be falling apart and is ready to serve.
Storing It
Let it cool at room temperature and then put it in an airtight container. It will last 3 days in the fridge. I store any garnishes you made in a separate container.
Want More?
Try Out Similar recipes below:
Congee
Equipment
- Instant pot optional
Materials
- 1 1/3 cup jasmine rice
- 6 cups vegetable stock
- 5 cups water or 3 is using an instant pot
- 1 tbsp grated ginger
- 5 cloves of garlic
- salt and white pepper to taste
- garnish with mushrooms, chili oil, and green onions
Instructions
- Rinse rice well until the water runs clear.
- To a instant pot or pot on a stove, add your rice, stock, water (3 cups for an instant pot or 5 cups for stove pot), garlic, and ginger. If using a instant pot, close the top and let it cook for 10 minutes, then let the steam release naturally. In a pot, leave the top slightly ajar and cook for 30 minutes, stirring occasionally. Uncover and cook until rice is falling apart, about 15 minutes more.
- Taste and adjust seasonings. Pour into a bowl and garnish with toppings.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.